Ingredients
Juice of 2 limes
1 tablespoon + 1 teaspoon fajita seasoning
1 pork tenderloin (about 1 lb)
4 frozen extra-large tostones
1 tablespoon extra-virgin olive oil

Prep

• Preheat oven to 425°F.
• Juice limes (about 2 tablespoons).

Steps

1. Combine lime juice and 1 tablespoon fajita seasoning. Place pork on baking sheet; coat with fajita mixture.
2. Combine tostones, oil, and remaining 1 teaspoon fajita seasoning until evenly coated; add to baking sheet. Bake 18–20 minutes or until pork is 145°F and tostones are light brown and crisp. Let pork stand 5–10 minutes before slicing.
3. Slice pork and serve with tostones.

NOTE: Pork may be drizzled with reserved dressing from salad.

CALORIES (per 1/4 recipe) 220kcal; FAT 9g; CHOL 60mg; SODIUM 570mg; CARB 12g; FIBER 2g; PROTEIN 21g; VIT A 6%; VIT C 15%; CALC 0%; IRON 6%

Ingredients
1 small red onion, thinly sliced
1 medium jicama, thinly sliced
3 medium avocados, thinly sliced
1/2 bunch cilantro, coarsely chopped
Juice of 2 limes
3/4 cup grapefruit juice
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1/4 teaspoon green pepper sauce
1/4 cup extra-virgin olive oil

Prep

• Slice onion. Peel jicama and cut into thin matchsticks. Peel and slice avocado.
• Chop cilantro (about 1/2 cup).
• Juice limes (about 2 tablespoons).

Steps

1. Combine lime juice, grapefruit juice, salt, pepper, pepper sauce, and one-half of the cilantro; whisk in oil until blended. Reserve 1/4 cup of the dressing to drizzle over pork.
2. Toss remaining dressing with onion, avocado, jicama, and remaining 1/4 cup cilantro. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 250kcal; FAT 20g; CHOL 0mg; SODIUM 110mg; CARB 19g; FIBER 9g; PROTEIN 2g; VIT A 8%; VIT C 45%; CALC 2%; IRON 6%